Dish the Fish: Big & Rich New England Fish Chowder
This chowder is unapologetically decadent - bacon, butter, cream, and fish stock simmer together alongside tender chunks of haddock and potato.
Buckle up for soup season!
The leaves are falling and the temps are dropping, but if you're a stubborn Mainer, you probably haven't turned your heat on yet. Need a way to warm yourself up without touching the thermostat or reaching for the wood pile? Try making an absurdly rich and hearty fish chowder - it will steam up your kitchen and warm your belly all in one go. We happened to have haddock on hand for this recipe, but you can easily (and deliciously) sub in hake, pollock, monkfish, flounder, or any other local whitefish that you like.
Hearty New England Fish Chowder
Serves: 2-4
Prep & cook time: ~60 mins
INGREDIENTS:
12 oz local whitefish (cut into 1-2" pieces)
4 slices bacon, diced
1 small onion, diced
1 TB butter
2 TB sherry (optional)
1 TB fresh thyme, chopped
6 small red potatoes, cut into 1/2" cubes
2 cups fish stock (chicken stock will work if it's all you have)
1 1/2 cups heavy cream
salt and pepper to taste
INSTRUCTIONS:
Add diced bacon to a heavy-bottomed soup pot and cook over medium heat, stirring frequently.
When bacon begins to brown around the edges, add diced onion and butter.
Continue to cook over medium heat, stirring often, until onion becomes translucent and bacon becomes browned all over, about 6-8 minutes.
Add a splash of sherry to deglaze the pan (or use a splash of fish stock) and scrape up all the browned bits on the bottom of the pan.
Add thyme, diced potatoes, and stock.
Cover the pot and simmer on medium-low heat for 8-10 minutes, or until the potatoes just become al dente.
Uncover the pot and add the fish, heavy cream, salt and pepper, stirring to combine.
Re-cover the pot and simmer on low for another 15 minutes.
Taste and adjust for salt and pepper, then serve hot with a side of crusty bread!
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